Best-Ever Black Bean and Sweet Potato Chili
A hearty, protein-packed chili with naturally sweet roasted sweet potatoes and earthy black beans, simmered to perfection. This american-inspired soups (vegetarian) ready in about 60 minutes pairs olive oil, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, peeled and diced into 1/2-inch cubes sweet potato
- 1 tbsp olive oil
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1, seeded and finely diced jalapeño
- 1 can (15 oz), drained and rinsed black beans
- 1 can (14.5 oz), with juices diced tomatoes
- 2 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add sweet potato cubes and cook for 5 minutes, stirring occasionally, until slightly softened.
- Step 2: Add diced onion and cook for 4-5 minutes until translucent. Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.
- Step 3: Add drained black beans, diced tomatoes (with juices), 2 cups vegetable broth, 1 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp cayenne pepper. Stir well and bring to a simmer.
- Step 4: Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until sweet potatoes are very tender.
- Step 5: Season with 1/2 tsp salt to taste. Serve hot, garnished with 2 tbsp fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-Ever Black Bean and Sweet Potato Chili take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best-Ever Black Bean and Sweet Potato Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Best-Ever Black Bean and Sweet Potato Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best-Ever Black Bean and Sweet Potato Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Best-Ever Black Bean and Sweet Potato Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
